Sweet Chile Cheese Cornbread

This recipe comes from Our Best Bites, and again, it didn't disappoint!

Sweet Chile Cheese Cornbread

1 c. butter, at room temperature (I cut it back to 3/4 c. and it was still good)

1 c. sugar

4 eggs at room temperature

1-4 oz. can chopped green chiles

1 can cream style corn

1 c. flour

4 t. baking powder

1/4 t. salt

1 c. cornmeal (I used my mill and made my own from popcorn)

1/2 c. grated Monterey jack Cheese

1/2 c. grated cheddar cheese

Preheat oven to 350 degrees.

Beat butter and sugar together until fluffy, about 1 minute.  Add in eggs one at a time, beating well after each one.  Add green chiles and corn and mix well.  In a separate bowl combine flour, baking powder, and salt.  Take a spoonful of flour mixture and toss with grated cheeses (this will help prevent the cheese from sticking together in a big lump).  Add remaining flour mixture, and cornmeal to bowl and stir to combine.  Lastly, add grated cheese and mix until well distributed.

Pour mixture in a 9x13 inch baking pan.  Reduce heat to 300 degrees and bake for 50-60 minutes or until knife inserted in center of pan comes out with no goopy batter on it.